Get ready to transform your dinner routine with a mouthwatering twist on classic chili that will have your taste buds dancing! This Chicken Chili with Pesto isn't just another recipe - it's a flavor explosion that combines the hearty comfort of traditional chili with the bold, herbaceous punch of pesto. Perfect for busy weeknights or impressive weekend gatherings, this dish promises to be your new go-to meal that delivers maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can black beans, drained
- 1 can diced tomatoes
- 1 cup chicken broth
- 1/2 cup pesto
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Prepare all ingredients by dicing the chicken breast into 1-inch cubes, finely chopping the onion, and mincing the garlic cloves.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of olive oil to coat the bottom of the pan.
- Add the chopped onions to the pot and sauté until they become translucent and slightly golden, approximately 3-4 minutes.
- Introduce the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Add the diced chicken breast to the pot, seasoning with cumin, salt, and pepper. Cook until the chicken is lightly browned on all sides, about 5-6 minutes.
- Pour in the diced tomatoes, black beans, and chicken broth. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat to low and simmer uncovered for 20-25 minutes, allowing the flavors to meld and the liquid to slightly reduce.
- Once the chili has reached the desired consistency, remove from heat and stir in the pesto, mixing well to distribute evenly.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot in bowls, optionally garnishing with additional pesto, fresh herbs, or a sprinkle of grated Parmesan cheese.
Tips
- For the most tender chicken, cut your breast into uniform 1-inch cubes to ensure even cooking.
- Don't rush the sautéing process - letting onions and garlic caramelize slowly builds deeper flavor.
- Use high-quality pesto for the most vibrant taste. Homemade is great, but a good store-bought version works perfectly.
- If you prefer a thicker chili, let it simmer uncovered to reduce the liquid, or add a tablespoon of cornstarch mixed with cold water.
- This recipe is incredibly versatile - try adding bell peppers or swapping black beans for kidney beans.
- Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day as flavors continue to meld.
- For a lighter version, you can use low-sodium chicken broth and lean chicken breast.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 95mg
